For Those Times You Can't Make it Out
Here’s the best pancake recipe I’ve found (from Allrecipes), and believe me when I say that I’ve tried close to a hundred different ones. This one is perfect in its simplicity, and quite obviously, the buttermilk makes all the difference here. Tip: Make sure you let the buttermilk (plus the regular milk and the eggs) sit out at room temperature for an hour or so before making the batter, and as with all your ingredients, the fresher the better!
INGREDIENTS
- 3 cups all-purpose flour
- 3 tablespoons white sugar
- 3 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3 cups buttermilk
- 1/2 cup milk
- 3 eggs
- 1/3 cup butter, melted
DIRECTIONS - In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
- Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready!
- Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it’s just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
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